Drumstick Leaves Paratha is an easy to make and healthy Indian paratha/bread recipe using whole wheat flour with drumstick/moringa leaves and few spices.
Recipe Snapshot
- Prep time: 15 minutes
- Cook time: 10 minutes
- Total time: 25 minutes
- Yield: 6 parathas
- Category: Main Course
- Cuisine: Indian
Ingredients
- 1 cup whole wheat flour (or multigrain flour)
- 1 cup drumstick leaves (moringa) (tightly packed)
- 1 teaspoon ginger (grated)
- 1/4 teaspoon ajwain (carrom seeds)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala ((optional))
- salt (to taste)
- 2 tablespoons oil (or ghee to (cook parathas))
- water (to knead dough)
Method
- Pluck the drumstick leaves and measure out approximately 1 cup. Fill a large vessel with water and soak the leaves in it for 10-15 minutes. Allow the dirt to settle at the bottom, while the leaves float on top. Carefully remove the leaves and lightly squeeze out the water. Then, chop the drumstick leaves.
- In a bowl, combine finely chopped drumstick/moringa leaves, grated ginger, ajwain seeds, jeera seeds, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix thoroughly.
- Add some water and keep kneading till you get a smooth dough. The dough should be tight and firm (not soft).
- Shape the dough into balls. I was able to make 6 balls.
- Roll the parathas to a semi-thick or thin by dusting them with some dry flour as needed.
- Heat a tawa or skillet over medium heat. Place the paratha on it and allow it to cook. Once you see bubbles, flip it over and drizzle some ghee or oil on top.
- Flip the paratha once more and drizzle oil or ghee on the other side, cooking until both sides have developed nice golden spots.
- Serve Drumstick/Moringa leaves paratha or chapati with curd, pickle, raita, or any gravy of your choice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.